200gMarie Hot Label Rouge chicken cuts (legs or breasts)
4 small aubergines
4 medium potatoes
50ml of milk
Thyme / Nutmeg
Cut the chicken pieces into small cubes and chop them finely, to prepare the base of the stuffing.
Wash the vegetables. Cut the tomatoes horizontally at the top. Do the same with the courgettes, aubergines and potatoes lengthwise, to form small boats.
Hollow out all the vegetables. Season with salt and pepper, add thyme and a drizzle of olive oil.
In a saucepan, prepare the stuffing by browning the chopped white onion, the crushed garlic and the pulp of 3 of the tomatoes.
Add a knob of butter and a pinch of thyme. Deglaze with half of the white wine.
Mix and stir in the minced chicken meat.
When it is well browned, add the bread crumbs, remaining white wine, salt, pepper and nutmeg powder.
Pour in the milk and add the egg yolks with a little thyme. Cook, stirring regularly for 2 to 3 minutes.
Preheat your oven to 180°C (th°6). Fill each vegetable with the stuffing and sprinkle with breadcrumbs.
Butter a large baking dish. Pour a little water and 2 tablespoons of white wine into the bottom of the dish. Arrange the stuffed vegetables in the dish.
Prepare the stuffing.
Cook the rice in the chicken stock. Mix the capon livers and button mushrooms.
Add the cooked rice and raisins. Add the truffle peelings and the small truffle or black trumpet mushrooms finely chopped. Add salt and pepper to taste.
Fill the inside of the poultry with stuffing. Truss the capon.
Prick the skin of the capon thighs. Season with salt and pepper. Bake in a hot oven 200 ° C (gas mark 6/7) for 15 minutes, then lower the temperature to 150 ° C (gas mark 5) and bake for about 1 hour.
Do not add fat, as the capon will exude enough. Baste during cooking.
Degrease and deglaze the juice with a little water and port before serving.
Serve the capon with vegetables sautéed in the capon juices.
Peel the mushrooms and leave them whole. Cook with a glass of water, a little butter and lemon juice. Keep the cooking juices to one side.
Prepare a stuffing by chopping the fresh pork, veal fillets, green olives, shallots, garlic, sprig of parsley, salt, pepper, a little nutmeg.
Bind with the two whole eggs. Flavour with the Armagnac.
Add the button mushrooms and sliced cep or porcini mushroom. Form a ball, stuff the pullet, and sew up the opening. Put the duck fat in a pan to melt. Add the small onions, quartered carrots, bacon and finally the pullet. Fry slowly.
When the pullet is well browned on all sides, moisten with the cooking juices from the mushrooms.
Cover the pan and allow to cook gently, turning occasionally, for about 1 hour and 40 minutes.
To check if the pullet is done, prick the thigh, the juices should be translucent, otherwise extend the cooking time for a few minutes.
Serve hot with the pan juices, potatoes and some fried porcini mushrooms.
Label Rouge Christmas turkey stuffed with foie gras
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Label Rouge Christmas turkey stuffed with foie gras
Imprimer la recette
1large Label Rouge turkey
400gof foie gras
2chicken stock cubes
For the cream :
Chop the shallot and cook in a little butter, add the sliced mushrooms.
Cook for 5-6 minutes while stirring, then remove from heat.
Take the foie gras and cut 2 large slices, put them to one side. Mix the rest of the foie gras in a food processor with sausage meat, mushrooms and shallots, add salt and pepper. The stuffing is ready.
Take the turkey and with a sharp knife carefully lift the skin over each of the 2 breasts. Put the two slices of foie gras between the flesh and the skin.
Fill the turkey with stuffing and sew. Preheat your oven to 200 ° C.
Take a large pot, fill it half full with water. Add the chicken stock cubes, bring to boil then poach the turkey for 30 minutes (or less, depending on its size). Place the turkey in a large oven proof dish, add salt and pepper. Cook for 1h30 to 2h depending on the size of the bird, not forgetting to baste with the Armagnac so that the meat does not dry out.
For the cream :
With a ladle, remove about 2 to 3 ladles of dripping from the turkey dish.
Put the juice in a saucepan and let it reduce by half over a high heat. Lower the heat to simmer. Whisk in 200 ml of cream.
Cut 50 g of fresh foie gras into small dice. Once the cream is hot, add the diced foie gras, while still whisking. Cook 3 to 5 minutes, remove from heat and serve with the turkey.
On the plancha, cook the pieces of quail seasoned with salt and pepper. Put to one side.
Heat the honey, and when it changes colour, add the balsamic vinegar. Bring to the boil and then deglaze with the red Floc de Gascogne.
When the caramel thickens, coat the pieces of quail in the sauce and sprinkle with sesame seeds or pine nuts.
GRAPE JUICE SYRUP AND FOIE GRAS
Pour the grape juice into a saucepan, add the sugar, bring to the boil, add ten fresh grapes and let reduce to a creamy consistency. Sieve and then keep warm in a bain-marie. Add the rest of the grapes (preferably peeled).
Cut 1.5 cm slices of foie gras, cover with flour and sauté dry (without
fat) in a very hot pan. Season with salt and pepper, turning quickly after browning. Remove from the heat quickly to avoid too much fat melting.
Brush the top of the foie gras with the reduced syrup.
Garlic cream :
Peel and blanch the garlic: dip into a pan of boiling water, boil for 2 minutes, drain and repeat the operation a second time. Season.
Bring the cream to the boil in a saucepan, add the seasoned garlic and cook for 5 minutes, whip until there is a lot of foam on the surface. Whip just before serving.
Finely chop the shallot, mix ¼ vinegar with ¾ of walnut oil, season and add the shallot.
Mix together chervil, parsley and rocket leaves. Season with the vinaigrette.
Toast slices of brioche bread in the toaster, cut in half lengthwise
Pour syrup and grapes on the bottom of the plate, place the slice of foie gras on the sauce.
Add drops of garlic cream foam around the plate.
Place the herb salad harmoniously on the plate, along with a slice of brioche bread and serve.
1Marie Hot corn fed spring chicken (approx 500-600g)
Salt and pepper
1sprig of thyme
1sprig of rosemary
2cloves of garlic or 1 onion
Cut 2 garlic cloves (or the onion) in half and place inside the cockerel with the thyme and rosemary. Season inside with salt and pepper.
Baste the spring chicken with olive oil, and then season the skin with salt and pepper (so that the seasoning remains on the skin).
To maximize the tenderness of the meat, place the spring chicken in a non-preheated oven, and then bring the temperature to 200° C and cook for 35- 40 minutes (7 min per 100g).
To obtain juices after cooking, baste occasionally with cold water. If the skin browns too quickly, lower the temperature.
Serve hot with sautéed potatoes.
My tips :
For a nice crispy skin: Position the spring chicken on one side and cook for 10 minutes, before turning over and cooking on the other side for a further 10 minutes. Finish cooking with the spring chicken positioned on its back, basting frequently. The hot fat poured over the skin will make it crispy.
Check for doneness: To check for doneness, insert a small sharp knife at the junction of the bone located between the drumstick and thigh fat. If the juices run clear, and not pink, the poultry is cooked.
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